Pumpkin muffins with cream cheese frosting
I’ve go that recipe from my friend, though she used to make it as a flat cake. I decided to change things a bit and make it in a muffin pan. It works great!
It’s perfect for the fall season! Very easy, and everyone can do it! Here is the basic recipe:
Ingredients:
Cake:
2 cups of flour
2 teaspoons of baking soda
2 teaspoons of ground cinnamon
1 teaspoon of soda
4 eggs
1⅔ cup of sugar
1 cup of oil
16 oz can of pure pumpkin (small can)Icing:
3-5 oz cream cheese
1 stick of unsalted butter
1½ cup of confectioners sugar
1 teaspoon of vanilla extract
Directions:
- Prepare the muffin pan and set the oven at 375°F.
- In a bowl mix all dry ingredients with a spoon.
- In another bowl, mix the pumpkin pulp with oil and eggs.
- Combine the two parts and mix until you can’t see the flour any more.
- Put the dough into the muffin pan and bake for 20-25 minutes at 375°F until the stick will come out dry.
- While the muffins are cooling down, prepare the icing.
- Use mixer to combine all the icing ingredients and decorate your muffins with it.
- Refrigerate for an hour before serving.
Enjoy!
